The fastest two ways to mess up a good rib eye steak is to 1) over-season it with too much spice that masks the combination of the beef and the light smoke you get from grilling it, and 2) over cooking it. Medium rare is heaven. Anything beyond medium is a mortal sin.
Videos by Outdoors
Beef can handle more powerfully flavored smoke. In fact, it benefits from it. For the first time out, try a blended plank of maple and cherry or cherry and cedar. For an authentic western smoke flavor boost, add a mesquite smoke sack or BBQ Drop, Soak & Smoke to the heat. In the short period you’ll cook the steaks to get them up to medium rare, it will add just the right amount of mesquite smoke flavor.
- Rib eye steak(s) about ¾-1 inch thick
- ½ large sweet onion for each steak to be cooked
- 2 medium portabella mushroom caps for each steak
- extra-virgin olive oil
- garlic salt
- fresh-ground black pepper
- Soak planks in water or white wine for at least one hour.
- Start ample quantity of charcoal in chimney. Allow to burn to gray ash and intense orange glow.
- While charcoal is lighting, lay steaks out and allow to come to room temperature. Just before cooking, season them liberally on both sides with garlic salt and black pepper to taste.
- Slice onions about ½-inch thick. Handle carefully to keep the slices intact, not separating into rings.
- If mushroom caps are thicker than ½-inch, slice them to even depth as onions.
- Lightly oil both the tops and gill side of mushroom caps and both sides of onion slices with olive oil.
- When charcoal is ready, create pile of coals on one end of grill for high heat direct grilling. Make large enough so that the coal bed will be under entire bottom surface of plank(s). If using a gas grill turn at least one burner on high to create a high heat cooking area.
- As grill comes up to temp, lay plank(s) over direct heat area.
- When temp of direct heat zone reaches at least 600° F, flip planks and move to indirect heat cooking area.
- Lay steak(s) over direct heat and sear each side for about 1 minute until nice crust develops.
- As the steak sears, cover the slightly charred surface of planks with onion slices and mushroom caps.
- When both sides of the steak(s) are seared to your liking. Use a tongs to carefully lay the steak on top of the onions and mushrooms.
- Slide the planks and their contents into position over direct heat cooking area(s).
- Cook until meat temp or feel comes up to your desired doneness.
- Remove planks and contents from grill and set on heat safe surface.
- Tent loosely and allow to rest for at least 10 minutes.
- Dive in!